Atayef

🔥 Prep

• Measure 2 cup all‑purpose flour and 0.5 cup fine semolina into a large mixing bowl.
• Warm 2 cup milk to about 110 °F (lukewarm) and dissolve 1 tsp active dry yeast in it; let sit 5 minutes until foamy.
• Roughly chop 1 cup walnuts and set aside.
• Have 0.5 cup sugar syrup ready (or warm slightly).

🔥 Cook

• 1. Add the yeast‑milk mixture to the flour‑semolina bowl and whisk until smooth; let the batter rest 30 minutes at room temperature until bubbly.
• 2. Heat a non‑stick skillet over medium heat and lightly grease with a little oil or butter.
• 3. Pour about ¼ cup of batter per pancake onto the skillet; cook 2‑3 minutes until the surface is set and bubbles form, but do not flip—only one side cooks.
• 4. Remove the pancake onto a clean towel; repeat with remaining batter, stacking them with parchment between to prevent sticking.
• 5. Place a spoonful of chopped walnuts (about 1 tsp) in the center of each warm pancake, drizzle a little sugar syrup, then fold the pancake into a half‑moon or pinch the edges to seal.
• 6. If desired, lightly pan‑fry the stuffed atayef over low heat for 1 minute per side just to warm the filling and give a faint golden hue.
• 7. Transfer to a serving plate and drizzle the remaining 0.5 cup sugar syrup over the top.

🔥 Serve

• Serve the atayef warm, garnished with extra chopped walnuts and a light dusting of ground cinnamon if liked.
• Accompany with Arabic coffee or mint tea for a traditional finish.
• Optional: add a dollop of clotted cream (ashta) or a scoop of vanilla ice cream alongside.